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FareShare Gazette Recipes -- November 2002 - Y's


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Yam Cream Pie

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                      * Exported from MasterCook *

                              Yam Cream Pie

Recipe By     :The Natural Foods Sweet-Tooth Cookbook
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  yams -- (500 g)
  1              piece  fresh ginger root -- (2-inch/5cm)
  2               cups  Pureed Rice Cream -- (500 mL)
                        or Amasake or cooked oatmeal
  4        tablespoons  sesame butter -- (60 mL)
                        or nut butter
     1/4      teaspoon  sea salt -- (1 mL)
                        [omit if sesame butter is salted]
     1/2           cup  pecans -- finely chopped
                        [reserve a couple for garnish] -- (125 mL)
                        **Buckwheat Piecrust**
     1/2           cup  buckwheat flour -- (125 mL)
     1/2           cup  brown rice flour -- (125 mL)
                        or sweet brown rice flour
     1/4           cup  whole-wheat pastry flour -- (50 mL)
  2        tablespoons  crushed nuts -- (30 mL)
                        or crushed seeds
     1/2           cup  sunflower oil -- (125 mL)
                        or safflower oil
     1/2      teaspoon  sea salt -- (2 mL)
     1/2      teaspoon  cinnamon -- (2 mL) optional
                        A few tablespoons of cold water

**Buckwheat Piecrust**

Preheat oven to 375F (190C).

Combine dry ingredients in a bowl and rub oil into the flours with
your fingers. Add just enough water so that the dough holds 
together but it should remain crumbly. Press into a 9-inch (23 cm) 
pie pan and bake for 15 minutes.

Author's note: The beauty of this simple pie dough is that it
resembles a graham cracker crust and it doesn't have to be rolled 
out! It holds up especially well under creamy fillings and puddings 
or, you can use the dough as a topping for fruit desserts by simply 
crumbing cooked pie dough over applesauce, fresh or dried stewed 
fruit, etc.

**Yam Cream Pie**

Steam, pressure-cook or bake the yams in their jackets until soft.
Cool, then peel and mash. Peel the ginger root and grate finely.
Squeeze out the juice and discard the pulp.

Preheat oven to 375F (190C).

Mix all ingredients together until the filling is smooth and creamy.
Pour the yam filling into the baked piecrust and top with the reserved
whole pecans.

Bake for 30 minutes.

Serve hot or cold.

Makes 6 to 8 servings.

 From The Natural Foods Sweet-Tooth Cookbook by Eunice Farmilant; 1973.
MC format and metric conversions by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 18 November 2002.

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 410 Calories; 23g Fat (49.0% 
calories from fat); 5g Protein; 48g Carbohydrate; 7g Dietary Fiber; 
0mg Cholesterol; 190mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 4 1/2 Fat.

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